Fall Frolics and Simple Pumpkin Scones with Chocolate Chips and Maple Glaze
When the calendar turns to October I always feel better. It helps that my birthday month is in the fall. It also helps that the hectic days of back to school stress are over. The sun still shines hot and bright afternoons in NorCal while the mornings and evenings are down right cold.
Crisp mornings bring back memories…the girls wearing their cozy footsie pj’s, hot chocolate with mini marshmallows, scones, fires in the fireplace, cute pumpkin patches, ponies, and spicy scented candles. Can you smell the cozy?
Pumpkins are so darn cute!
Little round pumpkins are like puppies – they are simply adorable. How far are you willing to go with pumpkin flavors? I’ve seen pumpkin chips, pasta, beer, and cheese. What’s the weirdest pumpkin flavored thing you’ve seen?
I saw this stack of pumpkin puree at the store and I knew it was time – time to dive into pumpkin mania. My quest began for a simple, lightly spiced pumpkin scone recipe. After many decent batches of scones I crafted a super delicious recipe for Simple Pumpkin Scones with Maple Glaze. These scones will fill you with fall cozy.
After tasting these pumpkin scones the standard reaction I get from people is “these are Not healthy, right?” My answer is that they have ‘hints of healthy’. My brother burst out laughing when I said this, practically spitting out his bite of scone all over my kitchen. Later he suggesting I name my first cook book “Hints of Healthy”…hmmm? What the heck does that mean? Well…it means I use whole wheat flour, coconut sugar, and maple syrup – arguably better for you than store bought scones, often loaded with refined white sugar.
You can lighten up this recipe for Simple Pumpkin Scones and make them healthier (vs. having hints of healthy ;)) by skipping the chocolate chips and the maple glaze all together – they will still be really good! Or try enjoying them in their full glory watching your portions.
Our baking rule: make them small, have a few, and give the rest away!
I hope you try this recipe for Simple Pumpkin Scones!
- Dry ingredients:
- 2 Cups white whole wheat flour
- 4 Tablespoons coconut sugar (or brown sugar)
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 5 Tablespoons (or ⅓ Cup) Cold butter (I use salted)
- Wet ingredients:
- 1 Cup pumpkin puree
- ¼ Cup low-fat or fat-free milk
- 1½ teaspoons Vanilla extract
- Maple Glaze:
- 1 Cup powdered sugar
- ¼ Cup fine grain sea salt
- 1 Tablespoon melted coconut oil
- ½ teaspoon vanilla
- ¼ Cup good maple syrup
- 1 Tablespoon low-fat or non-fat milk
- ¾ Cup milk chocolate chips (we like Guittard)
- ¾ Cup dry toasted, chopped pecans
- Preheat oven to 400 degrees
- Put butter in freezer (never, ever melt the butter before baking!)
- Mix dry ingredients together
- Grate cold butter (on large grater setting) into flour and mix together with a fork
- Mix wet ingredients together
- Gradually combine dry ingredients with wet ingredients
- Add toasted pecan pieces and chocolate chips if desired
- Mix and knead with hands
- Divide dough into 2 equal parts
- Chill dough for about 15 minutes
- Make a flatten circle (about 5 inches in diameter) with one half of the dough
- Cut the dough into 8ths (8 triangle shapes)
- Bake on lined cookie sheet for 12 minutes
- Prepare maple glaze
- Cool on drying rack or paper towels
- Do the same with the other half of the dough
- Drizzle cooled scones with maple glaze
In the meanwhile enjoy the season, collect cute round pumpkins, and frolic through the sunflowers. Lastly, tell me, what is the strangest pumpkin flavored food you’ve seen this season??